Corn Thins Recipe
Ingredients
| 1 cup white cornmeal, approximately | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| 1/4 teaspoon black pepper, or more to taste | ||
| 1/2 cup plain lowfat yogurt | ||
| Margarine | 1 Tablespoon, melted | |
Directions
1. Preheat the oven to 350°.
2. In a medium-size bowl combine 1 cup of the cornmeal, the flour, sugar, salt, baking soda and pepper. Add the yogurt and margarine and stir until combined.
3. Divide the dough into two portions. Spray a nonstick baking sheet with nonstick cooking spray; lightly dust a rolling pin with cornmeal. Place one portion of dough on the baking sheet and roll it out to a 1/4-inch thickness. Place a sheet of plastic wrap over the dough and roll it out to a 10 x 10-inch square. Remove the plastic wrap. Using a ruler and a sharp knife, cut the dough into 2-inch squares, then into triangles; do not separate them.
4. Bake the crackers 20 minutes, or until crisp and golden. Check after 8 minutes; if the crackers are browning unevenly, turn the baking sheet. Transfer the crackers to a rack to cool (they will separate as you remove them from the pan).
5. Rinse and respray the baking sheet, then make a second batch of crackers in the same fashion.
2. In a medium-size bowl combine 1 cup of the cornmeal, the flour, sugar, salt, baking soda and pepper. Add the yogurt and margarine and stir until combined.
3. Divide the dough into two portions. Spray a nonstick baking sheet with nonstick cooking spray; lightly dust a rolling pin with cornmeal. Place one portion of dough on the baking sheet and roll it out to a 1/4-inch thickness. Place a sheet of plastic wrap over the dough and roll it out to a 10 x 10-inch square. Remove the plastic wrap. Using a ruler and a sharp knife, cut the dough into 2-inch squares, then into triangles; do not separate them.
4. Bake the crackers 20 minutes, or until crisp and golden. Check after 8 minutes; if the crackers are browning unevenly, turn the baking sheet. Transfer the crackers to a rack to cool (they will separate as you remove them from the pan).
5. Rinse and respray the baking sheet, then make a second batch of crackers in the same fashion.
Chef
